Instructions

Preheat the oven to 400 degrees F.

On a floured surface, individually roll out the biscuits to about 1/8” thick and place them on a parchment lined cookie sheet. Randomly pierce the dough with a dinner fork to keep it from puffing too much. In a mixing bowl, mix together the cut mushrooms, EVOO, salt, pepper, parsley, thyme and garlic.

To assemble the tartlets, top the dough with an even layer of Adams Reserve Cheddar followed by the seasoned mushrooms. Bake for about 10 to 12 minutes or until the dough is golden brown and the mushrooms have begun to brown as well.

No comments yet.

Chef's Notes

Look for your ingredients to be fresh and natural, for peak flavor, aroma and texture. I prefer Adams Reserve New York Extra Sharp Cheddar because the natural aging allows me to create recipes easily and with an abundance of flavor. Never serve your cheese too cold, as the flavor can’t emerge.